bifurcation Learn more about bifurcation
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Common problems in making Italian espresso the coffee machine bifurcates the flow of water
If you work in a coffee shop, you should always be on guard against emergencies. The slightest thing can make your day very bad. This may be the general rule of the catering industry. As a barista, this little thing is likely to be a cup of coffee that failed to make, or a question asked by a customer that you can't answer. Today, let's share together
2015-10-16 Production Italian concentrated coffee common problems coffee maker water flow bifurcation -
Common problems and solutions when making espresso
To make espresso coffee, first check the roasting date of the coffee beans. If more than 3 weeks, then the coffee will be greatly reduced the mellow feeling. Second, check the water flow rate. If the flow rate is too slow, the coffee will become greasy and sharp. Remember, the coarser the ground coffee, the faster the water flow; the finer the ground coffee, the slower the water flow. At the same time, you
2015-01-05 make italy espresso coffee faq solutions -
A detailed introduction to common problems and solutions when making espresso
To make espresso coffee, first check the roasting date of the coffee beans. If more than 3 weeks, then the coffee will be greatly reduced the mellow feeling. Second, check the water flow rate. If the flow rate is too slow, the coffee will become greasy and sharp. Remember, the coarser the ground coffee, the faster the water flow; the finer the ground coffee, the slower the water flow. At the same time, you
2016-01-06 Espresso Italian FAQ Solution -
Introduction to the production of espresso: common problems and solutions in making espresso
To make espresso, first, check the roasting date of the beans. If it lasts for more than three weeks, the mellowness of the coffee will be greatly reduced. Second, check the speed of the current. If the current is too slow, the coffee will become greasy and sharp. Remember, the coarser the coffee powder, the faster the water flow; the finer the grinding, the slower the flow. In the meantime, you
2015-12-19 Italian Coffee production introduction concentration FAQ solution -
Common problems and solutions in making espresso
If you work in a coffee shop, you should always be on guard against emergencies. The slightest thing can make your day very bad. This may be the general rule of the catering industry. As a barista, this little thing is likely to be a cup of coffee that failed to make, or a question asked by a customer that you can't answer. Today, let's share together
2015-03-13 Production Italian concentrated Coffee Common problems Solutions -
Common problems and solutions in making Italian concentration how to do Italian concentration
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) if you work in a coffee shop, you should always be on guard against emergencies. The slightest thing can make your day very bad. This may be the general rule of the catering industry. As a barista, this little thing is very likely to be a cup failure.
2018-07-25 Production Italian concentration FAQ solution how -
New Coffee-Colombia
In the depths of the high, winding Andes, at the bifurcation between the Cordillera and the East Cordillera, the Magdalena River rises here and extends to the distant Caribbean, the boundless Papas wilderness stretches from antiquity to the unknown future, where the Indians created a splendid and prosperous culture as early as the 1st and 8th centuries, and still stands on the high hills.
2014-09-03 Columbia Coffee Coffee Teaching Coffee Encyclopedia -
Common problems and solutions of how to soak espresso beans _ how to make espresso
Professional coffee knowledge exchange more coffee bean information Please pay attention to the coffee workshop (Wechat official account cafe_style) espresso is the key, many coffee friends think that it is easy to make a cup concentrated, but it is difficult to make a good cup concentrated. Today we mainly solve the common quality problems of concentration. You can understand. (welcome to leave a message for discussion and exchange) 1; Fat blistering
2018-09-19 Italian style coffee beans how frequently asked questions solutions ways coffee -
What coffee beans are good for espresso? how to make espresso beans? how much is espresso beans?
Professional coffee knowledge exchange more information about coffee beans Please pay attention to the common problems and solutions when making espresso in coffee workshop (Wechat official account cafe_style): first, check the speed of the water. If the current is too slow, the coffee will become greasy and sharp. Remember, the thicker the coffee powder is, the faster the water flow is; the finer the grinding degree is, the faster the water flow is.
2018-09-15 Espresso coffee what coffee beans less money -
Video introduction of points for attention in the production of espresso
Espresso production precautions Video introduction remember that in the standard coffee making process, water must flow evenly through coffee powder driven by pressure, so as to ensure the full fusion of water and coffee powder. If the water flow bifurcates, it means that the contact between the water and the coffee powder is not enough, and the water flows from the place where the coffee powder is least. Want to test whether the coffee extraction is uniform.
2016-11-14 Italian concentrated Coffee production precautions Video introduction Condensed -
Introduction to video extraction course on matters needing attention in making espresso
Introduction to video extraction of espresso making notes remember that in the standard coffee making process, water must flow evenly through coffee powder driven by pressure, so as to ensure the full fusion of water and coffee powder. If the water flow bifurcates, it means that the contact between the water and the coffee powder is not enough, and the water flows from the place where the coffee powder is least. Want to test whether the coffee extract
2016-11-16 Concentrate coffee production notes video extraction tutorials introduction -
Introduction to the steps of video tutorial on flavor description of espresso
Italian espresso production notes flavor description video tutorial steps introduce the standard coffee production process, water driven by pressure, must flow evenly through the coffee powder, so as to ensure the full integration of water and coffee powder. If the water flow bifurcates, it means that the contact between the water and the coffee powder is not enough, and the water flows from the place where the coffee powder is least. Want to test coffee extract
2016-11-18 Italian concentrated Coffee production precautions Flavor description Video tutorial step -
Italian Coffee making Forum Fine Coffee
Condition 1: the grease blisters are large and do not last long. If this happens, the first thing you need to do is to check the roasting date of the coffee beans. Coffee beans produce a certain amount of nitrogen dioxide after roasting. If the coffee beans are just roasted, the coffee oil will be blistered and will not last long. What you need to do is to rest the coffee beans and let them
2016-06-04 Italian style coffee production forum boutique -
A cozy Fushan Coffee Tour in China's Coffee Market
At 9: 00 in the morning, I spent 430 yuan to fill up the 65-liter fuel tank at the gas station. Because it was a diesel car, it was very convenient to refuel, so I hardly stood in line. Due to the stagger of the travel peak in the first three days of the National Day, the traffic condition is not as bad as reported in the newspaper, while the western highway is much better after several repairs, basically no different from the eastern highway. Pollig's 2.
2014-11-25 Coffee News Chinese Coffee Fushan Coffee -
The branches of coffee
The branches of coffee can be divided into the following categories according to their growing position and growth direction: a branch: there are two kinds of buds in the axils of the main leaves of coffee. The opposite branch is drawn laterally from the upper bud of the trunk (developing at the same time as the terminal bud of the trunk), which is called a branch. Second branch: a branch drawn from the axil of a branch at an angle of 45-60 degrees is called a second branch, which is shorter than a branch. A branch regularly drawn from the axils of a bifurcated leaf.
2014-08-07 Coffee branches coffee according to their birth position and growth direction divided into -
The branches of coffee.
The branches of coffee can be divided into the following categories according to their growing position and growth direction: a branch: there are two kinds of buds in the axils of the main leaves of coffee. The opposite branch is drawn laterally from the upper bud of the trunk (developing at the same time as the terminal bud of the trunk), which is called a branch. Second branch: a branch drawn from the axil of a branch at an angle of 45-60 degrees is called a second branch, which is shorter than a branch. A branch regularly drawn from the axils of a bifurcated leaf.
2014-12-19 Coffee basic Common sense branches according to its growth position and growth -
The branches of coffee continue the common sense of planting coffee trees.
The branches of coffee can be divided into the following categories according to their growing position and growth direction: a branch: there are two kinds of buds in the axils of the main leaves of coffee. The opposite branch is drawn laterally from the upper bud of the trunk (developing at the same time as the terminal bud of the trunk), which is called a branch. Second branch: a branch drawn from the axil of a branch at an angle of 45-60 degrees is called a second branch, which is shorter than a branch. A branch regularly drawn from the axils of a bifurcated leaf.
2015-03-27 Coffee branches planting continue common sense coffee according to its birth position and -
The branches of coffee can be divided into the following categories according to their location and growth direction.
The branches of coffee can be divided into the following categories according to their growing position and growth direction: a branch: there are two kinds of buds in the axils of the main leaves of coffee. The opposite branch is drawn laterally from the upper bud of the trunk (developing at the same time as the terminal bud of the trunk), which is called a branch. Second branch: a branch drawn from the axil of a branch at an angle of 45-60 degrees is called a second branch, which is shorter than a branch. A branch regularly drawn from the axils of a bifurcated leaf.
2015-05-15 Coffee branches according to its bearing position growth direction divided into the following several categories -
Coffee bean roasting is a chemical reaction that takes place. Coffee flavor is reflected.
The structure of coffee is a well-developed matrix, which improves the consistency of quality and contributes to the uniform spread of heat during baking. Cellulose exists in coffee in the form of embedded in lignocellulose (an amorphous matrix containing hemicellulose and cellulose-containing lignin), which form matrix unit walls (cell walls). Hemicellulase (hemicel)
2017-10-31 Coffee beans roasted raw chemical reaction coffee flavor embodiment structure -
The basic chemical reaction that takes place during coffee roasting the degree of coffee bean roaster
I, when heated, is converted into isomers cellulose III and cellulose IV. The structure of coffee is a well-developed matrix, which improves the consistency of quality and contributes to the uniform spread of heat during baking. Cellulose in coffee is embedded in lignocellulose (an amorphous matrix containing hemicellulose and cellulose-containing lignin).
2016-10-18 Coffee roasting process medium hair raw basic chemical reaction coffee beans roaster